Mushroom and Spinach Quiche

4.8 of 81 votes
Prep time: 15 minutes
Cook time: 30 minutes
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Zoom on a piece of a mushroom and spinach quiche

There’s nothing like a quiche for a quick and healthy meal! Today I’m sharing one of my favorite recipes: a mushroom and spinach quiche.  Served with a green salad, this quiche is perfect for a light dinner! 

What is a quiche ?

Quiche is a classic of French cuisine. It is a savory tart filled with an egg mixture and other ingredients such a cheese, ham or vegetables.

The most famous recipe is Quiche Lorraine but there are thousands of variations of quiche.

Top view of a mushroom and spinach quiche

List of ingredients

For this recipe you only need a few ingredients, easy to find. 

  • Quiche crust: I advise you to prepare your own quiche crust (shortcrust pastry). For this you need flour, cold butter, water and salt. It’s very simple and only takes about 5 minutes more to prepare (see my recipe). Of course, if you really don’t have time, you use a store-bought pie crust. You can also replace it with puff pastry if you want a flaky crust. 
  • Mushrooms: I chose fresh mushrooms. I recommend button mushrooms as they are easy to find and hold up very well in the oven. You can also replace them with other varieties of mushrooms such as oyster mushrooms, chanterelles, shitaké or others.
  • Spinach: I used fresh spinach. This recipe works very well with frozen spinach. In this case, defrost it in the microwave and squeeze out the excess water. You can replace the spinach with chard or kale. 
  • Emmental cheese: I used grated Emmental cheese. You can replace it with other cheeses such as cheddar or comté.
  • Garlic: I sautéed the mushrooms and spinach with garlic to spice it up. You can substitute it with garlic powder.
  • Eggs: I used fresh eggs of medium size. 
  • Crème fraîche: To get a creamy filling, I used crème fraîche with 30% fat. If you don’t find it, you can use sour cream or heavy cream instead. For a lighter version, you can replace some or all of it with low-fat cream or milk. 
  • Chives: I really like the combination of mushrooms, cream and chives. So I added a few sprigs of finely chopped chives to the quiche. You can replace the chives with spring onions, parsley, basil or other fresh herbs. 

Find the exact quantities in the recipe card.

Mushroom and spinach quiche before baking

How to prepare this mushroom and spinach quiche?

  • SHORTCRUST PASTRY: Start by preparing the shortcrust pastry. Pour the flour, salt and cold butter into a large bowl or the bowl of your food processor. Mix well and add the cold water a little at a time until the dough is smooth. Form a ball and flatten it slightly. Cover the dough with cling film and place in the refrigerator while you prepare the rest of the dough (between 15 minutes and 1 hour). 
  • MUSHROOMS: Cut the mushrooms into strips. In a large skillet, heat a little olive oil or butter. Add the mushrooms and sauté for 5 minutes on medium-high heat until they are lightly golden brown but not completely cooked. Season with salt and pepper. Add chopped garlic.
  • SPINACH: Wash the spinach and add it to the mushrooms. Sauté for more 2 minutes on medium heat until it reduces in volume. Set aside. 
  • PREPARATION: Roll out shortcrust pastry on a floured work surface using a rolling pin. Form a circle slightly larger than your tart pan. Place the shortcrust pastry on the tart pan greased or covered with parchment paper. Prick the pastry with a fork. Blind bake in the oven at 180°C (fan oven) for 15 minutes. 
  • EGGS: In a small bowl, mix the eggs, the cream and the finely chopped chives. Add salt and pepper. Whisk lightly. Add the grated Emmental cheese. 
  • BAKE: Place the mushroom and spinach mixture in the bottom of the pie crust. Pour in the egg mixture. Bake in the oven for 30 minutes at 180°C (fan oven). While the quiche bakes, prepare the side salad.
Zoom on a piece of a mushroom and spinach quiche

Géraldine’s tips 

  • To make sure my pastry doesn’t stick to my pie dish, I start by buttering the edges of my pie dish. Then, I cut a circle of baking paper the size of the pie dish and place it in the bottom of the dish.
  • If the quiche starts to blacken, cover it with aluminum foil.
  • For a healthier version, replace some of the flour in the shortcrust pastry with wholemeal spelt or buckwheat flour
  • Make this recipe in small muffin tins, without any quiche crust. This will make delicious mini crustless quiches for the aperitif.
More quiche recipes

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Mushroom and Spinach Quiche

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4.8 of 81 votes
Today I’m sharing one of my favorite recipes: a mushroom and spinach quiche. Served with a green salad, this quiche is perfect for a light dinner! 
Prep Time 15 minutes
Cook Time 30 minutes
Course Main course
Cuisine French
Servings 6
Calories 511 kcal

Ingredients
 
 

For the shortcrust pastry

  • 250 g flour
  • 125 g butter at room temperature
  • 60 ml cold water
  • 3 g salt

For the quiche

  • 400 g mushrooms
  • 250 g spinach
  • 5 eggs
  • 2 cloves garlic
  • 1 bunch chives
  • 200 g crème fraîche or sour cream
  • Salt
  • Pepper
  • 1 cup grated Emmental cheese

Instructions
 

SHORTCRUST PASTRY

  • Pour the flour, salt and cold butter into a large bowl or the bowl of your food processor. Mix well and add the cold water a little at a time until the dough is smooth.
  • Form a ball and flatten it slightly. Cover the dough with cling film and place in the refrigerator while you prepare the rest of the dough (between 15 minutes and 1 hour). Blind bake the shortcrust pastry for 10-15 min in the oven at 180°C (see my post about quiche crust to learn more about blind baking)

MUSHROOMS

  • Cut the mushrooms into strips. In a large skillet, heat a little olive oil or butter. Add the mushrooms and sauté for 5 minutes on medium-high heat until they are lightly golden brown but not completely cooked. Season with salt and pepper. Add chopped garlic.

SPINACH

  • Wash the spinach and add it to the mushrooms. Sauté for more 2 minutes on medium heat until it reduces in volume. Set aside.

PREPARATION

  • Roll out shortcrust pastry on a floured work surface using a rolling pin. Form a circle slightly larger than your tart pan. Place the shortcrust pastry on the tart pan greased or covered with parchment paper. Prick the pastry with a fork. Blind bake in the oven at 180°C (fan oven) for 15 minutes.

EGGS

  • In a small bowl, mix the eggs, the cream and the finely chopped chives. Add salt and pepper. Whisk lightly. Add the grated Emmental cheese.

BAKE

  • Place the mushroom and spinach mixture in the bottom of the pie crust. Pour in the egg mixture. Bake in the oven for 30 minutes at 180°C (fan oven). While the quiche bakes, prepare the side salad.

Nutrition

Calories: 511kcalCarbohydrates: 38gProtein: 18gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 200mgSodium: 574mgPotassium: 565mgFiber: 3gSugar: 3gVitamin A: 4844IUVitamin C: 14mgCalcium: 211mgIron: 4mg
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4 Comments

  1. 3 stars
    The flavours of this quiche were really yummy. But, because the spinach was not squeezed of water from using fresh spinach, it gave my quiche a really soggy bottom and the pastry didn’t cook underneath. Such a shame because the flavours were lovely.

  2. 5 stars
    Have made this twice now. Both times was delicious results! I was skeptical about adding sour cream to eggs – but it is so good!! The only change I made was adding a pinch of nutmeg & no additional salt. This in now my go-to quiche recipe.